Beef Soup with Eggs

Serves 4
Prep Time 15 min
Cooking Time 3 hrs 15 mins
Ingredients

For the consomme

Ingredients

Method

First, make the consomme.
Place the bones in a large, heavy-based saucepan with the stewing beef on top.
Add the water and bring to the boil over a low heat, skimming off all the scum that rises to the surface.
Pierce a clove into each onion half and add to the saucepan with the celery, peppercorns and bouquet garni.
Partially cover and simmer very gently for 3 hours.
Remove the meat and simmer for a further hour.
Strain the consomme into a bowl and set aside to cool.
When completely cold, chill in the fridge for at least 6 hours, preferably overnight.
Carefully remove and discard the layer of fat that has formed on the surface.
Return the consomme to a clean saucepan and heat until almost boiling.
When you are ready to serve, melt the butter in a heavy-based frying pan.
Add the bread, 1 slice at a time if necessary, and fry over a medium heat until crisp and golden on both sides.
Remove from the frying pan and place one each in the base of 4 warmed soup bowls.
Sprinkle half the Parmesan over the fried bread.
Carefully break an egg over each slice of fried bread, keeping the yolks whole.
Season to taste with salt and pepper and sprinkle with the remaining Parmesan.
Carefully ladle the hot consomme into the soup bowls and serve immediately.

Equipment

Cooks Tip

Home-made beef consomme is essential for this unusual soup.
It is best to make it 24 hours in advance so that you can remove every trace of fat from the surface of the consomme.
If you prefer, you can lightly poach the eggs before adding them to the bowls.

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